Korean Fried Chicken
📖 Why This Recipe Matters
"Double-fried chicken wings with a shattering crispy crust, coated in a sweet-spicy gochujang glaze and showered in sesame seeds."
🛒 Ingredients
Serves:4
- 1 kgchicken wings(split into flats and drumettes)⭕
- 150gpotato starch⭕
- 1 tspbaking powder⭕
- 1 tspgarlic powder⭕
- oilfor deep frying⭕
- 3 tbspgochujang⭕
- 2 tbspsoy sauce⭕
- 2 tbsphoney⭕
- 1 tbsprice wine vinegar⭕
- 3 clovesgarlic(minced)⭕
- 1 tspsesame oil⭕
- 2 tbsptoasted sesame seeds⭕
- 3spring onions(to serve)⭕
🍳 Method
- 1Pat chicken dry. Mix potato starch, baking powder, garlic powder, salt and pepper. Coat chicken and shake off excess.⭕
- 2Heat oil to 160°C. Fry chicken in batches for 8 minutes. Remove and rest on a rack for 10 minutes.⭕
- 3Raise oil to 190°C. Fry again for 4–5 minutes until deeply golden and shatteringly crispy.⭕
- 4Make glaze: simmer gochujang, soy sauce, honey, vinegar and garlic until slightly thickened. Add sesame oil off heat.⭕
- 5Immediately toss hot chicken in the glaze.⭕
- 6Serve at once, scattered with sesame seeds and spring onions.⭕
💡 Chef's Tips
Potato starch over cornflour for crispier coating. Double-fry is non-negotiable. Coat immediately before serving.
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